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Asparagus with Tabasco Butter


About 16 asparagus spears
Freshly ground black pepper
Scant 1/2 c butter at room temperature
Heaping 1/2 tbsp Dijon mustard
12 drops of Tabasco
Juice of 1/4 lemon
Sea salt


  1. Place butter, mustard, Tabasco, lemon juice, and a good pinch of salt in a blender.
  2. Whiz until well combined. Cover and store in refrigerator. Use at room temp.
  3. Snap the woody ends off the asparagus and bring a large pot of well-­‐salted water to boil.
  4. When water boils vigorously, drop in asparagus and cook until just tender to the bite (about 1 1/2 minutes). Remove with tongs.
  5. Toss half of the flavored butter with the asparagus and season with a little pepper.
  6. Dot servings of asparagus with remaining butter.

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